Aubergine with Chickpeas

Aubergine with Chickpeas

While soft, silky aubergine is a thing of beauty, under-cooked aubergine is one of the worst thing you can put in your mouth. The first time I made this I was a little nervous about getting the aubergine cooked within 10 minutes, but to my surprise it was a cinch.

Covering the frying pan to keep the heat in and cutting the aubergine into relatively small chunks are the secrets to speedy cooking.

And don’t worry about not salting the aubergine first: modern varieties don’t have the bitterness that salting used to get rid of.

Waste Avoidance Strategy

aubergine (eggplant) – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen if needed. Or cooked eggplant eggplant should last a month or so.
can chickpeas / ground coriander – keep in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

coriander (cilantro) – freeze it in a plastic bag.

Prepare Ahead

Yes! Just cook as per the recipe but keep the coriander separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little oil.